by Katrina Hall
Member since:
January 19, 2006

Christmas Dinner Leftovers: Quiche with Ham Slivers and Broccoli Rabe!

December 27, 2007 08:15 PM UTC
views: 0 | comments: 38

So, I open the fridge and what do I see?  The Ham.  The Christmas Ham.  I'm hungry, but I've been nibbling at ham with hot mustard, ham with horseradish, ham for days.

 

Let's see what else is in there - hummmmm, broccoli rabe ( also known as rappini) - wonderful!

 Hummmm, what to make?  I discover a forgotten frozen pie crust, and decide to go for quiche - I LOVE quiche, and it's great for lunch or dinner the next day.

 

Ham and Broccoli Rabe Quiche

3 eggs

1 cup heavy or whipping cream

1/3 teaspoon nutmeg

1/2 teaspoon freshly cracked pepper

pinch hot pepper flakes ( optional)

Mix together the above ingredients.

Take leftover ham, and carefully shave off a cup or so of ham pieces.

 

 

Chop up about a cup of broccoli rabe and simmer briefly in a pot. Add ham and cook, again briefly, to bring ham up to a warm temperature.  Drain and add to egg mixture.

Add 1/2 cup grated cheddar cheese, and mix again.

Place in frozen or par-baked pie crust, and place in 350' oven for about 35 minutes.

 

Done!  And beautiful and delicious it is!

 

 

 

Comments: 38

Elaine M. Dec 27, 2007, 8:17pm UTC
Oh yum! i love quiche too!
Katrina Hall Dec 27, 2007, 8:32pm UTC
Isn't it the best, Elaine? Just the best smooth and creamy, tasty dish for anytime - even breakfast! Thanks so much for reading!
Madame Donna C. Dec 27, 2007, 8:38pm UTC
Katrina, this looks gorgeous.
David C. Dec 27, 2007, 8:38pm UTC
sounds like a good combo--just had broccoli rabe as a side with pesto lasagne, so I know it goes well with cheese!
Risa G. Dec 27, 2007, 8:42pm UTC
I really love broccoli rabe. I have really gotten into bitter veggies lately. The quiche looks good.
Faith H. Dec 27, 2007, 8:48pm UTC
I live a deprived (and depraved) life, no broccoli rabe to be found down here, Katrina. The quiche looks wonderful, when I make it for dinner, it keeps me in lunch and breakfast for several days. Thanks for this recipe!
Katrina Hall Dec 27, 2007, 8:54pm UTC
Thanks, Mme D! Wish you were here to share it!
Katrina Hall Dec 27, 2007, 8:56pm UTC
oooooooo, David - now that broccoli rabe might be great INSIDE the lasagna! Just that little bit of cheese did wonders, I must say........thanks!
Katrina Hall Dec 27, 2007, 8:58pm UTC
Risa - I'm with you on greens. I love, love, love greens. I did once make some mustard greens I'd grown that were way hot and spicy, really too hot and spicy for me, but I love all the other ones. I throw in a little hot vinegar with chili peppers-mmmmmmm.
Katrina Hall Dec 27, 2007, 9:00pm UTC
Faith - depraved? Say it isn't so! You are far too refined in soul and heart to be depraved. I pray you find broccoli rabe ( also known as rappini) in Alabama somewhere. Wonderful, wonderful green!
Joan O. Dec 27, 2007, 9:08pm UTC
Sure sounds good to me. I too can't find broccoli rabe around here. I so want to try some.
Katrina Hall Dec 27, 2007, 9:23pm UTC
What's with the Southern states, Joan? Well, if it's absolutely impossible, let me know and I'll send you some! It's a great green with, ( I think) the mildness of spinach, with a little more oomph, but not quite as strong as a bunch of broccoli. You could probably make do with some simmered collards, I guess, or some packaged Spring Greens or Rugula ( Rocket, Roquette). Thanks for stopping by to read!
Faith H. Dec 27, 2007, 9:49pm UTC
Oh, no, no collard greens for this, Katrina. No amount of simmering could make it tender and sweet enough, methinks. I'd just as soon do a bit of spinach and broccoli flowerets to substitute.
J W. Dec 27, 2007, 10:30pm UTC
looks delicious
elizabeth evans Dec 28, 2007, 6:28am UTC
Katrina, this looks absolutely wonderful and I do have left over ham.
Katrina Hall Dec 28, 2007, 7:30am UTC
I think the collards could work, but I'd probably have to fiddle with the seasonings, Faith. And some nice sharp and juicy onions, and hold the cheese. Spinach is always wonderful, but sometimes broccoli is strong, if you know what I mean.
Katrina Hall Dec 28, 2007, 7:30am UTC
Thanks, J!
Katrina Hall Dec 28, 2007, 7:31am UTC
Delighted you like it, elizabeth - and now you know what to do with that leftover ham! Thanks for dropping in!
Susan *. Dec 28, 2007, 9:00am UTC
OOO! I was just thinking of quiche! it sounds wonderful!
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Abbie B. Dec 28, 2007, 9:03am UTC
Sounds good.
Apryl Just Apryl Dec 28, 2007, 10:01am UTC
I have a bunch of left over ham. I think I'll do this, I love Quiche!!!!!!! Thanks Katrina, Happy New Year!!
brenda c. Dec 28, 2007, 4:57pm UTC
wow that looks good. i love quiche also. i usually add swiss cheese to mine.
Katrina Hall Dec 28, 2007, 9:42pm UTC
Thanks, Susan!
Katrina Hall Dec 28, 2007, 9:44pm UTC
Thanks, A .Bish - there's always room for quiche!
Katrina Hall Dec 28, 2007, 9:45pm UTC
Happy, Great New Year, Apryl! My goodness, LOTS of people had ham for Christmas - and it's a great way to use up the leftovers. Glad you liked the recipe!
Katrina Hall Dec 28, 2007, 9:46pm UTC
Thanks, Brenda - I also use swiss or gruyere cheese in a plain quiche - yummy, yummy!
Fran S. Dec 29, 2007, 2:52pm UTC
looks really good!!
Katrina Hall Dec 29, 2007, 8:20pm UTC
Thanks, Fran!
Duckie 1 Dec 30, 2007, 1:36am UTC
Wonderful incentive to use the last of the ham!

I'm too lazy and too much of a coward to brave the cold so, no rapini... spinach is all we gots. I've never thought of shaving the ham... small cubes was how I learned to make ham quiches.

Thanks for this, Katrina!
Jenna is around here somewhere s. Dec 30, 2007, 2:48am UTC
Awesome photo's
I just love when people do recipes like this :)
Richard Frisbie Dec 30, 2007, 12:38pm UTC
That looks luscious! Great photos and a sinfully rich list of ingredients - perfect! My christmas ham did not get cooked (It will be for ham for New Years because a pork roast begging to be so honored wouldn't keep that long - so the Christmas roast was pork. Not as great leftovers though :(!)
Katrina Hall Dec 30, 2007, 4:56pm UTC
There's that Duckie! Happy Day to you, Duckie, and good to see you! Ouf - forget little cubes, the slim little shavings have tons of flavor and are prettier in a pie, I think. Glad you liked this little recipe!
Katrina Hall Dec 30, 2007, 4:58pm UTC
Hi Jenna
Recipes like this 'cause they're easy-peezy? Or down home good? Many thanks for taking the time to stop by, Jenna!
Katrina Hall Dec 30, 2007, 4:59pm UTC
Hi Richard!
I was SOOOOO close to making Jamie Oliver's Slow-cooked pork - but it called for two 6 lb butts, which was too much for just 5 of us. Sure looked good, tho. Yummmmm, I bet your pork roast was delicious! Delighted you enjoyed the recipe - thanks!
Elizabeth D. Jan 2, 2008, 5:20pm UTC
sounds great
Katrina Hall Jan 2, 2008, 5:26pm UTC
Thanks, Elizabeth! It sure went fast - gone in two days!
Risa G. Jan 15, 2008, 7:04pm UTC
The quiche looks good enough to eat! I love the colors of the ham and the green and then the yellow of the eggs. Yummy. Great idea for leftovers.
Katrina Hall Jan 16, 2008, 7:25am UTC
Thanks, Risa! Quiche is ALWAYS good to have around to eat, isn't it? After four days with a stomach bug, I could use a little quiche right now - it's so soothing and smooth and yummy!

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